Step 1: Roast the Eggplant. Preheat oven to 425ºF. Slice the eggplants in half lengthwise, and brush the flesh with olive oil. Place eggplants halves, flesh side-down, on a …
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Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side. STEP 2 Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft.
Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead Share on facebook Share on twitter Share on pinterest Email to a friend Vegetarian Nutrition: per serving Highlight Nutrient Unit kcal 266 fat 20g saturates 6g carbs 14g sugars 7g fibre 5g protein 9g low in salt 1.17g Advertisement Ingredients
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